• 6 chicken breasts
  • 2 tbsp of cream cheese
  • 1 tbsp of ginger, peeled and chopped
  • 3 tbsp of double cream
  • 1 lime, juiced
  • 1 green chilli, chopped
  • 3 tbsp of plain yoghurt
  • 1/2 tbsp of ginger paste
  • 1/2 tbsp of garlic paste
  • 1/2 tsp cardamom seeds, ground
  • 1/2 tsp black cumin
  • 1 tbsp of coriander stem, chopped salt
  • 1/2 tsp chaat masala
  • 1 lemon


  • Cut each chicken breast into 2-3 equal-sized chunks, trimming off any excess. Wash and leave to drain
  • Coat the chicken in the lime juice, ginger and garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish - the longer you leave it the more intense the flavour will be
  • Add the yoghurt, cream cheese, double cream, coriander stems, ginger, green chillies, black cumin and cardamom powder to a bowl and mix well until combined
  • Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before grilling
  • To cook, thread the chicken onto skewers and grill in a medium-hot SUNFLAME ELECTRIC TANDOOR, or over a barbecue for approximately 4 minutes. Turn over and grill for a further 3 minutes or until cooked through
  • Before serving, sprinkle with chaat masala and lemon juice

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